Keylink-Brochure-2023
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An introduction to...<br />
Fillings and Flavouring Masses<br />
Our range of masses and pastes offer convenient,<br />
ready-made products for flavouring, filling, layering<br />
Scan to see<br />
the full range<br />
and topping pralines, cakes, patisserie,<br />
ice cream and desserts. They are high<br />
quality products which are very effective<br />
in application and many offer a longer<br />
shelf life straight out of the tub than<br />
self-made fillings.<br />
Ganache<br />
A blend of chocolate and cream, a ganache is the<br />
standard filling for a truffle and can be flavoured in<br />
endless ways.<br />
Hazelnut cremes and gianduja<br />
Both are blends of hazelnuts and chocolate, ideal as<br />
chocolate centres or for use in patisserie.<br />
Mousse powders<br />
Pre-mixed powders made with real chocolate for a<br />
luxurious chocolate mousse. Just add milk!<br />
Nut pastes and pralinés<br />
Nut pastes are 100% nuts and generally used for<br />
flavouring. Pralinés are a blend of nuts and sugar and<br />
are primarily used as a chocolate filling or in desserts<br />
and ice cream.<br />
Marzipan<br />
Ground almonds mixed with powdered sugar. Often<br />
dipped in chocolate or used as a chocolate filling.<br />
Caramel & toffee fillings<br />
Dulce de leche and caramel fillings.<br />
Fondants<br />
A sugar-based, economical alternative to ganache,<br />
fondants can be flavoured and coloured to suit<br />
your needs.<br />
Crunchy fillings<br />
Pipeable chocolate fillings with crunchy additions<br />
such as cereal balls and cocoa nibs.<br />
Chocolate fillings<br />
Pipeable chocolate-based fillings used in patisserie<br />
products and chocolates.<br />
Patisserie glazes<br />
Giving flavour and a glossy shine to finished<br />
patisserie creations.<br />
) 0114 245 5400 X www.keylink.org Live Chat 27
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